Orecchiette with Garden Peas and Sugar Snap Peas


1 cup shelled fresh garden peas
1 cup sugar snap peas, trimmed
7 ounces guanciale
1lb. 2 oz. fresh orecchiette
Salt and black pepper to taste
1 cup grated pecorino Romano Pecorino Romano shavings for garnish
Thin slices of guanciale for garnish 


Bring a small pot of water to a boil, salt to taste, and boil the shelled garden peas until tender, about 4 minutes. Bring the drained peas to a blender or food processor fitted with a metal blade and grind them, then continue grinding while drizzling in enough of the cooking water to make a thin, creamy mixture the consistency of sour cream.
Season with salt and pepper and set aside.

􏰁Blanche the sugar snap peas in salted water.

􏰁Cut the guanciale into 􏰕julienne and brown over medium heat in a saucepan large enough to hold the pasta. Add the sugar snap peas, then the garden pea mixture.

􏰁Bring a large pot of water to a boil, salt, and cook the orec- chiette until al dente. Reserve 1/2 cup pasta cooking water, then drain the orecchiette and transfer them to the pan. Add the pas- ta cooking water and the pecorino and toss over medium heat until ingredients are combined and liquid has been absorbed.

􏰁Transfer the orecchiette to a serving bowl. 􏰙
Garnish with pecorino shavings and guanciale slices and season with additional pepper to taste.